Pumpkin Blondies: Grain Free, Paleo
These quick and easy Healthy Pumpkin Blondies are grain-free, paleo-friendly, and made with just 8 simple ingredients in one bowl.
Servings: 16 squares
Ingredients
- 1 cup cashew butter {See Notes}
- 3/4 cup pumpkin puree {See Notes}
- 1/4 cup pure maple syrup or raw honey
- 1 large egg {See Notes}
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1/2 cup dark chocolate chips and/or chunks
Instructions
- Preheat oven to 350° F. Line an 8×8" baking pan with parchment paper.
- In a large mixing bowl, combine all the ingredients, except the dark chocolate chips. Stir until just combined, being careful not to overmix.
- Gently fold in the dark chocolate chips and/or chunks.
- Pour the batter into the prepared baking pan, spreading it out evenly. Top with more chocolate chunks, if desired.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The blondies should be golden brown on top and around the edges.
- Once done, remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Lift them out of the pan using the edges of the parchment paper and transfer them to a wire rack to cool completely. Garnish with a pinch of flaky sea salt, if desired.
- Cut into 16 squares and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.
Notes
- Other types of nut/seed butter like almond butter, peanut butter, and sunflower seed butter also work well, but the color and flavor would slightly change.
- You can either use 1-ingredient canned pumpkin (like this) or mashed roasted butternut squash/pumpkin.
- I haven’t tried a vegan version of this recipe yet. However, a flax egg should technically work as an egg replacement here. To make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water in a small bowl and set aside for 10-15 minutes to thicken. Use in the recipe instead of 1 egg.